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Quebecois Pea Soup

6 liters of soup

4 cups dried yellow soup peas or split peas
5 lt water
3 ham bone
5 large onions, diced
5 carrots, peeled and chopped
4 stalks celery (including leaves), chopped
2 tsp savory
2 bay leaf

Rinse peas. In large soup pot, combine peas, water, ham bone or ham, onions, carrots, celery, savory and bay leaf; bring to boil. Skim off any scum. Cover and simmer for 3 hours or until peas are softened and soup has thickened. If soup is too thin, uncover and simmer 30 minutes longer. Season with salt and pepper to taste. Discard bay leaf and ham bone.

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